Cheesy Shepherd'S Pie

• 2 tablespoons flour
• 2 tablespoons margarine (melted)
• 2 cups low-fat milk
• 2 cups cheddar cheese (shredded)
• 2 large roasted garlic cloves
• 2 teaspoons oregano
• 8 large potatoes (peeled and cubed 1/2-inch)
• 1 cup frozen mixed vegetables (corn, carrots and green beans)
• 1 lb ground beef
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon oregano
• 2 teaspoons maggi seasoning
• 2 tablespoons margarine
• 1 tablespoon paprika

1. In a blender add flour, butter, milk, garlic and first amount of oregano.
2. Blend ingredients well about 30 seconds.
3. Pour mixture into medium pot.
4. Heat until thickened and bubbly (about 10 minutes) over medium-high heat stirring constantly.
5. Remove from heat and stir in cheese until melted.
6. In large pot put potatoes in with enough water to cover and bring to boil.
7. Cook until potatoes are soft, about 15-20 minutes.
8. Drain, mash well.
9. Mash in half of cheese mixture until well mixed.
10. Scramble fry beef until well browned, drain.
11. Add veggies, Worcestershire sauce, oregano and Maggi and rest of cheese sauce.
12. Cook for 5 minutes.
13. Put meat mixture into 9x13-inch baking dish and spread evenly.
14. Spread potatoes on top of meat mixture and "peak" (like meringue) with back of a spoon or fork.
15. Dot potatoes with 2 tbsp of margarine and sprinkle with paprika.
16. Bake in 350u0b0F oven for 45 minutes.
17. Let rest for 10-30 minutes so meat sets. Mixture will be hot still, it really holds the heat! :).

flour, margarine, lowfat milk, cheddar cheese, garlic, oregano, potatoes, corn, ground beef, worcestershire sauce, oregano, maggi seasoning, margarine, paprika

Taken from www.food.com/recipe/cheesy-shepherds-pie-152443 (may not work)